Çelebi, Duygu
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Dr.Öğr.Üyesi
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01.01.12.01. Gastronomi ve Mutfak Sanatları Bölümü
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Current Staff
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Sustainable Development Goals
1NO POVERTY
0
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2ZERO HUNGER
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3GOOD HEALTH AND WELL-BEING
0
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4QUALITY EDUCATION
1
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5GENDER EQUALITY
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6CLEAN WATER AND SANITATION
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7AFFORDABLE AND CLEAN ENERGY
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8DECENT WORK AND ECONOMIC GROWTH
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9INDUSTRY, INNOVATION AND INFRASTRUCTURE
1
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10REDUCED INEQUALITIES
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11SUSTAINABLE CITIES AND COMMUNITIES
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
3
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13CLIMATE ACTION
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14LIFE BELOW WATER
1
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15LIFE ON LAND
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
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17PARTNERSHIPS FOR THE GOALS
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Documents
13
Citations
151
Scholarly Output
15
Articles
10
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0/0
Supervised MSc Theses
1
Supervised PhD Theses
1
WoS Citation Count
97
Scopus Citation Count
138
Patents
0
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0
WoS Citations per Publication
6.47
Scopus Citations per Publication
9.20
Open Access Source
5
Supervised Theses
2
| Journal | Count |
|---|---|
| 1st IACuDiT International Conference on Cultural Tourism in a Digital Era | 1 |
| Advances in Hospitality and Tourism Research (AHTR) | 1 |
| Anatolia | 1 |
| Festival and Event Tourism Impacts | 1 |
| International Journal of Gastronomy and Food Science | 1 |
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15 results
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Master Thesis Konaklama endüstrisi içerisinde kat hizmetleri çalışanlarının iş tatminini etkiyen faktörlerin kalitatif analizi: 5 yıldızlı İzmir otelleri üzerine bir çalışma(2015) Çelebi, Duygu; Sarı, FerikaUndoubtedly, job satisfaction is the one of the most important issues that is extremely essential in terms of both employers and employees within the today's competitive business environment. In this regard, employees' job satisfaction plays a vital role on the success of any business. The principal aim of this dissertation is to reveal the main factors affecting housekeeping employees' job satisfaction in a hotel industry. First of all, hospitality industry, structure of housekeeping department, the concept of job satisfaction and the main factors affecting employee job satisfaction were identified through a broad literature review. Secondly, data was collected through carrying out structured in-depth interview with five housekeeping managers from different five-star hotels in İzmir. The interviewees for the qualitative analysis were selected through convenience sampling. As a result of conducted interviews, it was found that seven factors; relationship with supervisor, work itself, pay, job security, career development, brand recognition of hotel, and positive relationship with co-workers have positive influence on housekeeping employees' job satisfaction. In contrast, the result indicated that three factors; working conditions, unfulfilled career development and negative relationship with co-workers have negative influence on housekeeping employees' job satisfaction. Analyzing positive and negative factors causing job satisfaction or dissatisfaction from different perspectives and making recommendations accordingly will be of great significance to hotel management so as to improve housekeeping employees' job satisfaction level.Article Exploring the Slow Food Perception of Gastronomy and Culinary Arts Students(2021) Seda Genc; Duygu Çelebi; Genc, Seda; Çelebi, DuyguSlow Food is an international movement that emerged in response to globalization and its harmful effects on gastronomical pleasure. The Slow Food movement focus on conserving biodiversity which is essential for human well-being and sustainable development. The awareness of youth about slow food is very important for sustainable future of the world. The purpose of this study is to explore the slow food perception of university students who study at the department of gastronomy and culinary arts as being a representative of next generation of professionals. Semi-structured interview technique carried out as one of the well-known technique of qualitative research method and the research sample was consisted of 20 students. Thereafter the data analyzed through the content analysis with frequencies. Results indicated that slow food is a life-improving concept which also helps people acquire new gastronomical skills and perspectives. Expectations of students’ from slow food concept is appropriate and standard service which should fit with the traditions and customs. Study findings pointed out the students have gained awareness about the concept of slow food.Article Citation - WoS: 3Citation - Scopus: 5Experimental social entrepreneurship model in gastronomy: The case of Ebru Baybara Demir as a social gastronomy entrepreneur(AZTI-Tecnalia, 2022) Engin Deniz Eriş; Ige Pirnar; Duygu Çelebi; Eris, Engin Deniz; Pirnar, Ige; Celebi, DuyguGastronomy industry is very suitable for social entrepreneurship applications and global pioneers like Anthony Myint David Hertz Manu Buffara Massimo Bottura and Ayşe Tükürükçü prove this fact. The purpose of the study is to emphasise the importance and the training opportunities of minorities of social entrepreneurship in gastronomy industry and figure out the motivations and related competencies since there is a gap in the related literature. Hence conceptual framework of social gastronomy entrepreneurship is introduced and a single case study designed with the Experimental Social Entrepreneurship Model for Individuals is discussed where results indicate that the competence background of the research subject and main assumptions are in parallel with the entrepreneur orientation literature. Globally popular Ebru Baybara Demir who is the only social gastronomy entrepreneurship chef in Turkey is chosen as a single case research study subject since she is the founder of many innovative projects like The Cercis Murat Mansion Harran Gastronomy School Living Soil Local Seed Let's Talk Soil Amazon Queens Global Gastro Economy Summit. © 2022 Elsevier B.V. All rights reserved.Book Part Citation - Scopus: 5Organic Foods and Gastronomic Tourism(Taylor and Francis, 2019) Ige Pirnar; Duygu Çelebi; Pırnar, İge; Çelebi, DuyguGastronomic tourism is a kind of tourism where the motivation of the tourist is focused on food special cuisines specialty meals local dishes unique tastes and famous chefs. There are interactions between tourism and gastronomy since gastronomy is part of the tourism experience its destination is one of the most important touristic attractions and elements of gastronomy like local food and local culinary culture are quite important within the tourism experience offered. Local and regional food production systems are becoming crucial destination attraction factors in gastronomic tourism. Within the gastronomic tourism the demand for local cuisine organic food consumption and slow food is increasing. One of the services appears as organic restaurants which deliver healthy and nutritious meals to satisfy the needs for organic food consumption in gastronomic tourism industry. In Seferihisar it was found that there is a direct relationship with the organic food movement organic/semi-organic restaurants in the area and its’ popularity in domestic tourism. © 2022 Elsevier B.V. All rights reserved.Article Citation - WoS: 1Citation - Scopus: 6Bleisure trends Combining business and leisure travel(ROUTLEDGE, 2024) Gokce Ozdemir; Duygu Celebi; Ozdemir, Gokce; Celebi, Duygu; AM Morrison; D BuhalisArticle Citation - WoS: 30Citation - Scopus: 36Exploring dimensions of slow tourism motivation(ROUTLEDGE JOURNALS TAYLOR & FRANCIS LTD, 2018) Gokce Ozdemir; Duygu Celebi; Ozdemir, Gokce; Celebi, DuyguToday the tourism industry has altered from a steady structure to a dynamic one in order to match the emerging needs wants and demands of tourists. Given this understanding the motivations of tourists is key to designing better products and services. Motivation is closely linked to satisfaction and is a crucial ingredient in terms of understanding visitors' decision-making processes. Thus destination marketers need to understand what motivates people to choose slow tourism as well what segments are interested in that specific type of tourism. Examining slow tourists this study identified seven tourist motivation factors thereof. In terms of push factors Relaxation Self-reflection & Discovery Escape Novelty-seeking Environmental Concern and Social Interaction were identified along with Engagement as a pull factor.Article Citation - WoS: 33Citation - Scopus: 38Determinants of organic wine consumption behavior from the perspective of the theory of planned behavior(Emerald Group Holdings Ltd., 2020) Aylin Çalışkan; Duygu Çelebi; Ige Pirnar; Caliskan, Aylin; Pirnar, Ige; Celebi, DuyguPurpose: Focusing only on the characteristics of the wine and the type of production is insufficient to give a holistic idea on consumer’s organic wine consumption behavior. Therefore this study aims to examine the impact of attitude perceived behavioral organic wine consumption theory of planned behavior (TPB) control and subjective norms on organic wine consumption intention and behavior. Design/methodology/approach: Drawing on the TPB a theoretical model was developed and tested by partial least squares structural equation modeling method. The sample of the research consists of 304 participants from the vineyards in Izmir/Turkey. Findings: The main result of this study reveals that the theoretical model belonging to the TPB is also valid in the case of organic wine consumption behavior. Specifically research results indicate that attitude has the strongest direct impact on intention and indirect impact on organic wine consumption behavior while perceived behavioral control has the least impact. Originality/value: Prediction of organic wine consumption behavior from the perspective of the TPB presents the originality of this paper. © 2021 Elsevier B.V. All rights reserved.Article MÜZELERİN SOSYAL MEDYA HESAPLARI ÜZERİNE BİR İNCELEME(2017) GÖKÇE ÖZDEMİR UMUTLU; Duygu Çelebi; Umutlu, Gökçe Özdemir; Çelebi, DuyguMüzeler sundukları kültürel tarihive sanatlar eserlerle birlikte destinasyonun temel çekicilik ögelerinden birini oluşturmakta ve destinasyonun sahip olduğu kültürel ürünler arasında değerlendirilmektedir. Teknolojik gelişmeler ziyaretçilerin ziyaret öncesi esnası ve sonrası deneyimini etkileyebilmektedir. Sosya medya da müzelere uluslararası düzeyde ağlarını genişletme yeni sergiler gibi konularla ilgili güncel ve güvenilir bilgi sunma imkanı sağlamaktadır. Bu çalışmada 10 adet tanınmış müzenin Facebook hesapları incelenerek sosyal medyayı müzelerin nasıl kullandığı sorgulanmıştır. İnceleme sonucunda 32 kategoriden oluşan bir çerçeve ortaya koyulmuşturBook Part Citation - Scopus: 4Sustainable festival and event tourism management(Taylor and Francis Inc., 2020) Ige Pirnar; Duygu Çelebi; Pirnar, Ige; Celebi, Duygu[No abstract available]Article Barriers Challenging Social Gastronomy Entrepreneurs(Edward Elgar Publishing Ltd., 2025) Caliskan, Aylin; Pirnar, Ige; Celebi, Duygu
